Kamut Caesar Salad

Kamut and Caesar are the perfect match. The chewy texture of Kamut really goes with the tangy Caesar dressing.

Kamut Caesar Salad
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1 medium garlic clove, crushed
  • 1 pinch salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons anchovy paste or 4 flat anchovies
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • 2-3 medium heads of romaine lettuce
  • ⅓ cup parmesan cheese, grated
  • 1 cup cooked Kamut Grain
  1. Bring a small pot of water to boil, add egg and cook for just 45 seconds. This is coddling the egg. Remove from heat let it cool off.
  2. In a large wooden bowl crush garlic with fresh ground pepper until smooth with a fork. Add anchovy and crush, mixing with garlic and pepper. Add the Worcestershire sauce, lemon juice, salt, mustard and capers in the bowl, and whisk together. Add the whole egg, and whisk until smooth.
  3. Slowly add in the oil in a steady stream while constantly whisking again until smooth. Be sure to not add it too quickly.
  4. To serve, tear the lettuce into 1-2 inch pieces and add them to the bowl. Add parmesan cheese, croutons, kamut, and toss again. Serve on chilled plates.

  • Fresh wheat baguette
  • Garlic powder
  • Tuscan sunset
  • Salt and pepper
  • Extra virgin olive oil
  1. Cut baguette into small cubes.
  2. Toss with the rest of the ingredients in a bowl.
  3. Place on a cooking sheet and bake until crisp and dry.


Category: Salads, Season 2 - Fusion Grain TV Show Recipes     Post Date: December 07, 2015

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